16 servings (about 3 tablespoons each)

ingredients

1 can (15 ounces) artichoke hearts, drained,
finely chopped
4 ounces reduced-fat cream cheese, room temperature
1/2 cup each: grated Parmesan cheese, reduced-fat
mayonnaise and sour cream
1–2 teaspoons lemon juice
1 green onion, thinly sliced
2 teaspoons minced garlic
Salt and cayenne pepper, to taste
Dippers: assorted vegetables, bread sticks, crackers

Method

Place cheese in 11/2-quart slow cooker; cover and cook until cheese is
melted, about 30 minutes. Mix in remaining ingredients, except salt, cayenne
pepper, and dippers; cover and cook until hot, 1 to 11/2 hours. Season
to taste with salt and cayenne pepper. Serve with dippers (not included in
nutritional data).

Variations
Spinach and Artichoke Dip—Make recipe as above, adding 1/2 cup well
drained, thawed, frozen chopped spinach and 1/4 cup chopped roasted red
pepper.
Artichoke and Shrimp Dip—Make recipe as above, adding 1/2 cup chopped
shrimp and 1 to 2 tablespoons drained capers.
Hot Crab and Artichoke Dip—Make recipe as above, adding 12 ounces
coarsely chopped crab and 2 tablespoons chopped pickled jalapeño chili.